Quinoa is one of my favourite superfoods to use as the base of most dishes I make. It’s quick and easy to cook, filling (yet not too heavy), and since it doesn’t have much flavour it can be dressed up to fit any flavour profile.

Since I love Mexican food occasionally, this time I decided to make chipotle veggie bowls using all my favourite spices.

Mexican bowls are usually made with rice but these Chipotle-Quinoa bowls are a much healthier alternative. They contain more dietary fibre, more protein, and magnesium, potassium and iron than rice. Rice and quinoa are both delicious and filling bases for a dish, but with quinoa you’re getting much more back yet no compromise in flavour! 

Serves 2

Ingredients:

1/2 cup quinoa

1 vegetable stock cube (I use this one by Kallo)
2 tbsp coconut oil

1 1/2 tsp smoked paprika

1/2-1 tsp hot chilli powder

1/2 tsp ground cumin

1 tbsp tomato puree

Himalayan/Sea salt, to taste

1/2 -1 tsp ground black pepper

1/2 cup hot water

400g canned blackbeans

1 small head of romaine lettuce, chopped

1 cup cherry tomatoes, halved

1 spring onion, sliced

Small bunch fresh coriander, chopped

Method:

Cook the quinoa in the vegetable stock according to its pack instructions. 

Meanwhile, pour the coconut oil into a small saucepan over a low heat. Add the spices, and combine with the oil until smooth. Add the tomato puree, then add the hot water a little at a time. Drain the beans and add them to the pan, and mix. Add in the black pepper and salt, to taste.
Cook for 10-15 mins. Place the lettuce in a bowl, acting as the base. Serve the cooked quinoa on top and black beans. Season with cherry tomatoes, chopped spring onions and fresh coriander.